172 GROW YOUR OWN VEGETABLES 



of cuttings, which should be taken in February, placed 

 in pots of good soil and transferred to an open border in 

 April. 



Parsley is of considerable value for flavouring and 

 garnishing. There are many varieties, the differences 

 chiefly bear on the shape of the leaf (i.e., crested, fern- 

 leafed, curled, moss-curled, etc.). Sow sparingly in 

 ground previously treated with superphosphate during 

 March, and thin out when the young shoots are large 

 enough to handle. Allow about four inches between the 

 plants. Gather as required, but cut away coarse leaves 

 to make room for fresh shoots. Neglect to thin out and 

 trim induces the formation of seeds, which is undesirable. 

 Never remove all the leaves from a plant at the same 

 time. 



Autumn sowings may be made in the open for pro- 

 viding winter and early spring supplies, but a sheltered 

 spot is necessary. WTien the weather becomes incle- 

 ment it is advisable to give protection to the plants 

 with the assistance of a sheet of glass. Support this an 

 inch or more above the leaves by means of four iron 

 uprights such as rock-plant enthusiasts use. 



Chevril is a useful substitute for parsley, which it 

 resembles in no little degree. Growth should be rapid 

 if good flavour is desired ; in other respects, propagation 

 follows the lines laid down for parsley. 



Besides the herb known as chevril, there is also a 

 species known as the Turnip-Rooted Chevril, which may 

 be profitably described here. This plant produces short, 

 light, yellow roots of delicate but perhaps curious flavour. 



